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Blueberry Muffins

1 1/2 cups all purpose flour
1/2 cup soy flour
2 tsp baking powder
2/3 cup light brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 cup vanilla soymilk
2 egg whites
2 Tbs soybean oil
1/4 cup unsweetened applesauce
1/2 tsp vanilla extract
1 1/4 cup fresh or frozen, unthawed blueberries

Preheat oven to 375° F. In large mixing bowl, stir together flours, baking powder, salt, sugar and cinnamon. In a small bowl, whisk together the soymilk, egg whites, applesauce, vanilla and oil. Pour into dry ingredients and mix just until blended. Gently fold blueberries into batter. Divide batter among 12 lightly greased or paper-lined muffin cups. Bake at 375° F for 15 to 18 minutes or until golden and toothpick inserted in center comes clean. Remove from muffin tins immediately onto cooling rack.

Yield: 12 muffins. Serving size: 1 muffin. Per serving: 164 calories, 3.5 g fat (0.5 g sat fat), 4 g protein (2.5 g soy protein), 30 g carbohydrate, 193 mg sodium, 0 mg cholesterol, 1 g dietary fiber.

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